Browsing by Author "Basmacioglu, H"

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    Effects of dietary fish oil and flax seed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens
    Basmacioglu, H; Çabuk, M; Ünal, K; Özkan, K; Akkan, S; Yalçin, H
    This study was conducted to determine the effects of the supplementation of different levels of fish oil (FO) and flax seed (FS) in the diets of layers on the content of egg yolk fatty acid, cholesterol, blood parameters, egg production and egg quality criteria. In the experiment, a total of 120 Isa-White laying hens of 34 weeks of age were used. Hens were divided randomly into five groups and fed different diets containing no FO and FS; 1.5% FO; 4.32% FS; 1.5% FO+4.32% FS and 8.64% FS for eight weeks. A significant decrease in yolk cholesterol content (mg/g yolk) was found in the eggs from hens fed the diets containing 1.5% FO and 8.64% FS as compared with the control. Adding FO and FS to diets significantly increased the total omega-3 fatty acids in eggs at 28 (phase 1) and 56 (phase 2) days of the trial. By contrast, the addition of both FO and FS to diets had no effect on total omega-6 fatty acids in eggs in phase 1. But dietary 1.5% FO, 4.32% FS and 1.5% FO+4.32% FS supplementation decreased significantly the total omega-6 fatty acids compared to the controls in phase 2. The linolenic acid content of eggs was the highest in eggs from hens fed the diet with added FS, while docosahexaenoic acid content was the highest in eggs from hens fed diets with added FO. Dietary supplementation of FO and FS did not significantly affect the concentrations of serum trigliceride and high density lipoprotein. The serum cholesterol level of hens fed diets containing 1.5% FO+4.32% FS and 8.64% FS was lower than the control group. The addition of FO and FS to diets did not cause any negative effect on some egg quality criteria such as egg weight, yolk weight, yolk ratio, albumen weight, albumen ratio, shell weight, shell ratio, shell strength and shell thickness. The egg production of hens fed a diet containing 4.32% FS was significantly higher than the controls. Feed intake and feed conversion were not affected by all treatments.
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    The effect of oregano and rosemary essential oils or alpha-tocopheryl acetate on performance and lipid oxidation of meat enriched with n-3 PUFA's in broilers
    Basmacioglu, H; Tokusoglu, Ö; Ergül, M
    The study was conducted to compare the effects of two essential oils, fed individually or in combination, with alpha-tocopheryl acetate (alpha-TA) on performance parameters and lipid oxidation of broiler meat enriched with n-3 PUFAs. Seven hundred and twenty day-old Hubbard-JV unsexed broiler chicks were used. Treatments included; control: without antioxidant; alpha-TA200: with alpha-TA at 200 mg/kg; OO150: with oregano essential oil (OO) at 150 mg/kg; OO300: with OO at 300 mg/kg; RO150: with rosemary essential oil (RO) at 150 mg/kg; RO300: with RO at 300 mg/kg; OO75+RO75: both OO and RO at 75 mg/kg; OO150+RO150: both OO and RO at 150 mg/kg. The feeding program consisted of a starter diet to 21 d and a grower diet to the end of the trial at 42 d. Both feeds contained 15 g fish oil/kg as the source of n3 PUFAs. Birds fed alpha-TA200 had significantly higher weight gains at 42 d than those fed OO150, OO75+RO75 and OO150+RO150. However, there were no differences in carcass yield, feed intake, feed conversion ratio or mortality between treatments. Neither essential oil exerted any growth-promoting effect on performance, and there was no interaction between them. Antioxidants retarded lipid oxidation as measured in TBARS, but the effect of each differed according to storage time (0, 3, 6, 9, 12 and 15 d) and meat type (breast or thigh). Alpha-TA200, RO300 and combined essential oils (EO) had higher antioxidant effects in breast meat, and OO150+RO150 in thigh meat, than the other treatments with antioxidant at zero time of storage. The ability of natural antioxidants to inhibit lipid oxidation to the end of the storage period was, in decreasing order, combinations of EOs > alpha-TA200 = OO300 = RO150 = RO300 > OO150 in breast meat; and combinations of EOs > RO at both levels > alpha-TA200 = OO150 = OO300 in thigh meat. Combinations of EOs had a greater effect than those fed individually or alpha-TA200 on inhibiting lipid oxidation, and protecting alpha-TA concentration in refrigerated meat enriched with n-PUFAs stored for 15 d. Thigh meat was more susceptible to lipid oxidation than breast meat. The combination of OO and RO, at 150 mg/kg, proved as effective as alpha-TA in retaining the sensory qualities of breast meat after 15 d storage, and was more effective than when these EOs were fed individually or at 300 mg/kg. There is a possible synergistic effect between oregano and rosemary essential oil in preventing lipid oxidation in stored meat enriched with n-3 PUFAs.